Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 cup chopped celery, including leaves
  • 1 cup chopped Italian parsley
  • 1 tablespoon salt
  • 1 ½ teaspoons freshly ground pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 10 cups stale bread, cut into 1/2-inch cubes, lightly toasted
  • ¾ cup chicken broth, homemade or low-sodium canned, plus more if needed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      392 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 13 grams protein; 15 milligrams cholesterol; 2096 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Ten cups

Preparation

  1. Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
  2. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

45 minutes

Dining and Cooking